Print

Cranberry Orange Cake Recipe

Print Recipe

★★★★★

4.9 from 95 reviews

This delightful Cranberry Orange Cake combines the tartness of fresh cranberries with the bright zest and juice of oranges to create a moist, flavorful dessert. Perfect for the holiday season or any time you want a burst of citrus paired with the natural tang of cranberries. The cake is tender and fluffy thanks to the use of Greek yogurt and butter, making it a crowd-pleaser that’s both easy to make and delicious.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt

Wet Ingredients

  • 1 cup granulated sugar
  • ½ cup Greek yogurt or sour cream
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • Zest from 1 large orange
  • ½ cup freshly squeezed orange juice

Fruit

  • 1 ½ cups fresh or frozen cranberries, halved if large

Instructions

  1. Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking dish or line it with parchment paper to prevent sticking.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside to ensure even distribution of leavening agents.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, usually about 3 to 5 minutes, which incorporates air for a lighter cake.
  4. Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition to fully incorporate them. Then, mix in the orange zest and freshly squeezed orange juice until smooth and combined.
  5. Combine Wet and Dry Ingredients: Gradually fold the dry flour mixture into the butter mixture, alternating with the Greek yogurt. Begin and end with the dry ingredients, mixing gently to avoid overworking the batter, which keeps the cake tender.
  6. Fold in Cranberries: Gently fold the fresh or frozen cranberries into the batter, ensuring they are evenly distributed without breaking them up too much.
  7. Pour Batter into the Pan: Transfer the batter into your prepared baking dish, spreading it out evenly with a spatula for uniform cooking.
  8. Bake: Place the pan in the preheated oven and bake for 35-40 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
  9. Cool and Serve: Allow the cake to cool in the baking dish for about 10 minutes, then transfer it to a wire rack to cool completely. Slice the cake and serve warm or at room temperature for the best texture and flavor.

Notes

  • You can substitute sour cream for Greek yogurt if desired; both will keep the cake moist.
  • If using frozen cranberries, do not thaw before adding to the batter to prevent bleeding color into the batter.
  • For extra zest, add a teaspoon of orange extract or a tablespoon of finely chopped orange peel in the batter.
  • Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
  • This cake freezes well; wrap tightly and freeze for up to 3 months.

Keywords: Cranberry Orange Cake, Citrus Cake, Holiday Dessert, Moist Cake, Fruit Cake, Orange Zest Cake

Find it online: https://liamjayne.com/cranberry-orange-cake-recipe/